🥩 Mississippi Roast (Slow Cooker Recipe)
Ingredients
- 1 chuck roast (3–4 lb / 1.5–2 kg)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick (½ cup / 113 g) unsalted butter
- 6–8 pepperoncini peppers
- 2–3 tablespoons pepperoncini juice (optional, for extra flavor)
Optional for serving
- Provolone cheese slices
- Hoagie or sandwich rolls
- Mashed potatoes or rice
👩🍳 Instructions
Step 1: Prepare the slow cooker
- Place the chuck roast directly into the slow cooker.
- Do not add water.
Step 2: Season
- Sprinkle the ranch dressing mix evenly over the roast.
- Sprinkle the au jus gravy mix on top.
Step 3: Add butter & peppers
- Place the whole stick of butter on top of the roast.
- Add the pepperoncini peppers around the meat.
- Pour in a little pepperoncini juice if you like extra tang.
Step 4: Cook
- Cover and cook:
- Low heat: 8 hours (best option)
- High heat: 4–5 hours
Do not open the lid during cooking.
🥄 Step 5: Shred
- When done, the meat should be very tender.
- Shred with two forks directly in the cooker.
- Mix the meat well with the juices.
🍽 How to Serve
✔ As a sandwich
- Toast hoagie rolls
- Fill with shredded beef
- Add provolone cheese
- Broil briefly until melted
✔ Other serving ideas
- Over mashed potatoes
- Over rice
- In wraps or tacos
⭐ Tips
- Chuck roast works best because it becomes very tender.
- Do not add extra salt — the mixes already contain salt.
- Leftovers taste even better the next day.
🧊 Storage
- Refrigerator: up to 4 days
- Freezer: up to 2 months
If you want, I can:
- Rewrite this as a viral Facebook post
- Convert it to Arabic
- Make an oven version
- Adjust for spicier or milder taste
Just tell me 😊